Taco Salad Recipe

Taco Salad Recipe Rating 0

Everyone at our house loves this taco salad. In spring we look for something light and refreshing on the menu after the heavier comfort food of winter.

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Taco Salad Recipe
  • Prep/Total Time: 25 min.
  • Yield: 2 Servings
20 5 25

Ingredients

  • 1/2 pound ground beef
  • 1/3 cup bean dip
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 cup canned diced tomatoes plus 2 tablespoons liquid
  • 2 cups chopped lettuce
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, sliced
  • 2 tablespoons sliced ripe olives
  • 1/2 cup corn chips

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the bean dip, chili powder, salt and tomato liquid. Remove from the heat.
  • In a large bowl, combine the tomatoes, lettuce, cheese, onions and olives. Add beef mixture; toss to coat. Top with chips. Serve immediately. Yield: 2 servings.

Nutritional Facts 2 cups equals 469 calories, 28 g fat (12 g saturated fat), 107 mg cholesterol, 1,007 mg sodium, 25 g carbohydrate, 4 g fiber, 32 g protein.

Originally published as Taco Salad in Reminisce April/May 2011, p58

Tip

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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